Name: Saucisson de Lyon with warm potato salad
Prep time: 35 min
Cook time: 55 min
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: French
Ingredients: 500 ml (16 fl oz) white wine; 500 g (1 lb) Lyonnais or pure pork sausages (see Chef’s tip); 10 black peppercorns; 1 bay leaf; 3 sprigs of fresh thyme; 2 small leeks, white part only, thinly sliced; 4 tablespoons Dijon mustard; 250 ml (8 fl oz) oil; 4 tablespoons finely chopped French shallots; 2 tablespoons chopped fresh parsley; 1 carrot, thinly sliced; 2 onions, thinly sliced; 2 celery sticks, thinly sliced; 4 large potatoes, about 800 g (1 lb 10 oz); 1 teaspooon salt

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 30

Appears in

Regional French

By Le Cordon Bleu

Published 1998

About

Lyon is renowned for its hearty dishes, often featuring onions, potatoes and charcuterie. The Lyonnais sausages used in this recipe need to be carefully poached to prevent them from bursting, and can be bought or made with or without pistachios.

Ingredients

Court-Bouillon

1 carrot, thinly sliced
2 onions, thinly sliced
2 celery sticks, thinly sliced</

Method

To make the court-bouillon, place the carrot, onion, celery, leek, seasonings and white wine in a large pan and bring to the boil for 5 minutes over high heat. Remove the pan from the heat and set aside to cool.
Place the potatoes in a large pan of salted water. Bring to the boil, then reduce the heat and simmer for 20–30 minutes, or until tender to the point o